Gastrodia and Pigeon Soup
Ingredients
- 1 pigeon (about 250g)
- Gastrodia (tianma) 10g
- Ginger 2 slices
- Red dates 3–5 (optional)
- Salt to taste
Principle
Gastrodia calms liver wind and is adept for dizziness and head distension from liver yang excess or internal liver wind; pigeon meat tonifies liver and kidney and benefits qi and blood. The pigeon’s warming tonification balances gastrodia’s slight coolness; gastrodia’s regulation works on the nutritional base the pigeon provides.
Effects & uses
Suitable for dizziness and fatigue from qi-blood insufficiency or mild headache and head distension from liver yang bias; also as dietary adjunct for dizziness and headache with cerebral hypoperfusion—not a drug substitute.
Method
- Soak gastrodia in warm water 30 minutes and slice.
- Clean pigeon and blanch to remove scum.
- Place pigeon, gastrodia, ginger (and dates) in stew pot or clay pot with ample water.
- Bring to a boil, then simmer 1 hour until pigeon is tender; season with salt.
How to use
- Drink broth and eat meat, 1–2 times per week; do not overuse.
Caution
Use cautiously with common cold, fever, or interior heat excess. Avoid large amounts of pigeon in reduced kidney or liver function; cardiovascular disease or hyperlipidemia patients should limit pigeon soup. Do not exceed common reference dose of gastrodia (10g). Dietary adjunct only; frequent or severe headache warrants medical evaluation.
Source
Compiled from Guang’anmen Hospital pharmacist guidance (China Academy of Chinese Medical Sciences), Henan University of TCM First Affiliated Hospital dietary materials, and public recipes. To be manually verified.